Brownie Cookies

For the last few days I have been seriously craving brownies and we all know just how dangerous that can be! I decided to take it easy on my waistline and just whip up a batch of cookies instead of a whole pan of brownies. So far this year I have been pretty good at not overdoing the sweets. Hallelujah that the holidays are behind us for now, Valentines will be here before you know it! If you are anything like me then you spend a good portion of November and December in a semi-sugar induced trance. So of course one of my goals for the New Year was to get back to a healthy intake of sweets, while balancing my diet with lots of fruit and veggies – it’s a work in progress.

These rich, fudgy, chocolate cookies are packed with miniature chocolate chip and taste just as good as a brownie but take less time to bake. Double or triple this recipe if you plan to share, because let me warn you they are good! I think I ate 3/4 of them over a 3 day period. Seriously, one cookie is just not enough; unless you’re my two year old. I hope you’ll enjoy them as much as we do, happy baking!

Brownie Cookies | It Bakes Me Happy

Brownie Cookies | It Bakes Me Happy

Brownie Cookies

Prep Time: 35 minutes

Yield: 1 dozen cookies

Ingredients

  • 1/2 c dark chocolate, chopped
  • 2 Tbs coconut oil
  • 1/4 c brown sugar, packed
  • 1 egg
  • 1/2 tsp vanilla
  • 2 1/2 Tbs flour
  • 1/8 tsp baking powder
  • pinch salt
  • 1/4 c miniature chocolate chips

Instructions

  1. Directions:
  2. In a large glass mixing bowl melt the dark chocolate with 1 Tbs of coconut oil in the microwave at high power for 45 seconds.
  3. Remove from the microwave and stir in the remaining 1 Tbs of coconut oil until the mixture is smooth.
  4. Add the brown sugar and mix until well blended.
  5. Beat in the egg and vanilla.
  6. Add the flour, baking powder, salt and mini chocolate chips and stir until it just comes together.
  7. Cover and refrigerate for 30 minutes.
  8. Preheat your oven to 350º and line two cookie sheets with baking mats or parchment paper.
  9. Scoop the dough out in 1 Tbs balls and place 2" apart on the pans.
  10. Bake for 10-12 minutes until the edges just start to set.
  11. Remove from the oven carefully and cool on the pan 5 minutes.
  12. Transfer to a wire rack and cool completely.
  13. Serve or store in an air tight container for 2-3 days.

Notes

Recipe adapted from Chocolate-Chocolate Chunk Cookies by Lori Longbotham

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